I make one of the most sought after Indonesian desserts—another version of fried bananas—for this Special Dish for the Week:
Pisang Goreng Banana Fritters
Using a crêpe pan instead of a deep fryer, this Indonesian dessert reminds me of the Polish apple pancakes, except here I use bananas instead of apples and rice flour instead of wheat flour.
I try this with regular (large) bananas and with mini (half-size) bananas that are more common in Indonesia. Aside from the novelty factor of the mini bananas, I prefer the regular bananas—at least the ones I can get in Vancouver, BC. They are more moist and sweet compared to the minis, even after cooking.
To make the batter, I use the following ingredients, in proportions to make it flowy but not too watery:
- brown rice flour
- wheat flour
- coconut oil, for frying
I mix the ingredients until no large lumps are visible, but avoid over mixing as well.
I peal and slice the bananas on a diagonal, dip them in the batter, and fry them with a little coconut oil until the batter is a little browned and slightly crispy.
I serve my version of Pisang Goreng Banana Fritters with organic coconut yogurt and garnish the dish with shredded or grated unsweetened coconut. The bananas are super sweet and the contrast of temperature and texture between the chilled yogurt, warm and soft bananas, and crispy fried batter does marvels on the palate.
Meal ideas & recipes from Bali Agung Village Chef Wayan Suana, personally prepared for me and my travel companion after preparing a set menu dinner for us and inviting me to sous chef with him on the preparations in the kitchen.